Best 3 Delaware Slippery Dumplings Recipes
Delaware slippery dumplings, a delightful dish with Pennsylvania Dutch origins, are a culinary delight that is sure to tantalize your taste buds. These dumplings, sometimes referred to as "pot pie dumplings," are known for their tender, doughy texture and their ability to absorb the rich flavors of the accompanying stew or broth. The simplicity of the ingredients coupled with the ease of preparation makes this dish a favorite among home cooks and comfort food enthusiasts alike. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide will equip you with the knowledge and techniques needed to create mouthwatering Delaware slippery dumplings that will leave a lasting impression on your palate.
Here are our top 3 tried and tested recipes!
DELAWARE SLIPPERY DUMPLINGS
This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in "The American Country Inn and Bed & Breakfast Cookbook" while looking for regional specialties to try.
Provided by Acerast
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine the flour, baking powder and salt.
- Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
- Stir in enough hot water to make a firm but manageable dough.
- In a 4-quart saucepan, heat the broth to boiling.
- Add the butter; let the butter melt and float to the top of the broth.
- On a floured board, roll out the dough to 1/16 inch thickness.
- Cut into 2 inch squares.
- Drop the dumplings one at a time into the boiling broth.
- Reheat the broth to boiling over high heat.
- Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
- Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
- Can be added to a variety of soups and broths.
CHICKEN WITH SLIPPERY DUMPLINGS
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.-Betty Jean Boyd, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.
Nutrition Facts : Calories 414 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SLIPPERY DUMPLINGS
I like to put these in lima bean soup and vegetable soup. They can also be used in chicken and dumpling recipes. They are also much cheaper to use than the Auntie Anne's dumplings. If you want to, you can freeze the uncooked dumplings for future use. I add the dumplings, in the last 15 minutes of cooking time when making a soup. Otherwise they cook too long.
Provided by sml212
Categories Breads
Time 15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Place dry ingredients in a bowl.
- Mix dry ingredients.
- Cut shortening into dry ingredients.
- Add water slowly, just enough to make a stiff dough.
- If the dough is tacky, add a small amount of flour until it is stiff.
- Roll dough out very thinly, about 1/2 centimeter thick.
- With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.
Nutrition Facts : Calories 20.6, Fat 0.3, SaturatedFat 0.1, Sodium 107.6, Carbohydrate 3.9, Fiber 0.1, Protein 0.5
Tips:
- Use high-quality flour. All-purpose flour, bread flour, and self-rising flour can all be used to make dumplings. However, using a high-quality flour will result in a lighter and fluffier dumpling.
- Don't overwork the dough. Overworking the dough will make the dumplings tough. Mix the dough just until it comes together.
- Let the dumplings rest. After you've mixed the dough, let it rest for at least 30 minutes. This will allow the gluten in the flour to relax, making the dumplings more tender.
- Use a large pot of boiling water. When you're cooking the dumplings, make sure to use a large pot of boiling water. This will help to prevent the dumplings from sticking together.
- Don't overcrowd the pot. Don't add too many dumplings to the pot at once. This will also cause the dumplings to stick together.
- Cook the dumplings until they're done. Dumplings are done when they float to the top of the pot and are no longer doughy in the center.
Conclusion:
Delaware slippery dumplings are a delicious and easy-to-make dish that can be enjoyed by people of all ages. Whether you're a beginner cook or a seasoned pro, these tips will help you make the best slippery dumplings possible. So next time you're looking for a quick and easy meal, give Delaware slippery dumplings a try.
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